Recipe for healthy broccoli cheddar soup

We all know and love broccoli cheddar soup … but if only this fan favorite had fewer calories! Who knew, but there’s a healthy broccoli cheddar soup recipe out there, and it’s awesome! During those cold winter months, stay warm with this amazing soup and don’t worry about your waistline … it’s healthy!

What is the secret ingredient that makes this soup healthy? The fat-free condensed milk guarantees a creamy but light texture!

Ingredients

  • 1 bunch of broccoli
  • 1 small onion, finely chopped
  • 1 medium red skinned potato, diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup of extra heavily grated cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • A 12-ounce can of non-fat condensed milk
  • 2 spring onions, thinly sliced

Directions

1. Separate the stems and florets from the broccoli. Cut and discard the bottom of the broccoli stalks, peeling off the harder outer layers. Finely chop the stems and roughly chop the florets and set aside separately
2. Spray the pan with nonstick cooking spray and heat over medium heat.
3. Add the broccoli stalks, onions, and potatoes and cook, stirring, for 7-10 minutes until tender.
4. Add the flour and cook for about 2 minutes, stirring constantly, until lightly toasted.
5. Add the broth and bring to a boil. Reduce the heat to a simmer and continue cooking, stirring occasionally, until the vegetables are thickened and tender (12 to 15 minutes).
6. Combine the reserved florets and 1/2 cup of water in a small saucepan. Bring to a boil, cover and continue cooking until the flowers are light green and tender (about 5 minutes).
7. Add the entire contents of the pot with the florets to the nutmeg soup. It is mixed until it is homogeneous and then removed from the stove.
8. Add the cheddar, Worcestershire, and milk. Season with salt and pepper. Garnish with the chives.

  • Important tip: Heat the leftover soup in the microwave, not on the stove, otherwise the cheese will “break” or come off the broth.

With just 15 minutes to prepare and 25 minutes in the oven, this recipe is as easy as it sounds! There’s no reason not to dislike your favorites now as they can be “healthy”.

Leave a Reply

Your email address will not be published. Required fields are marked *